- 3 plantains
- 1 tomato
- 1 green bell pepper
- 1 purple onion
- 3 eggs
- ½ - ¾ cup vegetable oil
- 1 apple
- 1 bunch of grapes
- 1 plantain, uncooked
Peel the skin from the plantains and slice at a slant.
In a wok, add ½ to ¾ cup vegetable oil. Add enough oil to ensure plantains will be covered.
Place plantains in the wok and fry for about 10 to 15 minutes.
Remove plantains from oil and place in a pan covered with a paper towel to soak up excess oil.
Chop tomato, green bell pepper, and purple onion into large chunks.
In a separate pan, using ¼ cup of the oil previously used to fry plantains, add the veggies (using the recycled oil adds sweetness to the veggies). Sauté for 5 minutes.
In a small bowl, crack and beat 3 eggs. Pour eggs in the pan with sautéed veggies.
Mix well, stirring frequently until eggs are thoroughly cooked.
Eggs should be a scrambled consistency.
Chop apple into slices.
Pick grapes from the bunch, and slice the uncooked plantain.
Put all pieces of fruit into bowl to create a fruit salad.
Serve fried plantains, scrambled eggs, and fruit salad together on plate.